Despite the name, cheese paper is actually made from a layer of paper and a layer of plastic fused together. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Translucent plastic also lets light in, which can oxidize the cheese and create off-flavors on its outer surface. Plastic wrap traps moisture, which can promote the growth of undesirable bacteria—not the good bacteria native to the cheese, but the kind of microbes that can create off-flavors or lead to potential food safety issues. Purchased this product as I thought it was an excellent idea, only to find my cheese went mouldy, even with the ventilation as suggested by Tefal.

A unique, micro-filter membrane in the lid prevents odours and regulates the humidity, allowing cheese to mature naturally whilst preserving its full flavour and moisture. It uses natural materials like wood—the same materials cheesemakers use to age cheese in their caves.Depending on the variety, cheeses are aged for anywhere from a few weeks to several months to several years. In general, it’s a good idea to keep your cheese in the cheese drawer or crisper to protect it from the drying air of your fridge. Brie, Cheddar, Gouda, Manchego, Gruyere—they’ll keep for up to 7 to 10 days in the Grotto at room temperature, always the perfect temperature when you’re ready for a snack.

This means it can’t release gases like ammonia, which can build up and create unpleasant flavors and aromas in your cheese. If you have a cool space in your home between 45 to 60 degrees, like a cellar or basement, you can even use the Grotto to age your own cheese.It’s still teeming with the beneficial microbes—bacteria, yeasts, and molds—that transformed it from pale, flavorless curd into rich, aromatic cheese. Use a rubber band to secure the fabric over a bowl so it’s held taut while you pour and be sure to pour liquids through the fabric slowly so they have time to work their way through. When you’re ready to serve your cheese, simply take the Grotto out of your refrigerator at least an hour before you want to dig in to allow the cheese to come up to room temperature.

It creates the humidity your cheese needs to taste its best and extend its shelf life, and it looks great while doing it. But wax wraps don’t protect hard cheese as well as cheese paper does unless you double up wraps, meaning your upfront investment is greater.We've received lots of complimentary letters telling us what a wonderful invention this Tefal Cheese Preserver is, as normal fridge storage tends to dry cheese out, so it quickly loses taste and texture. It’s opaque, and it wraps tightly enough around the cheese to protect it without mummifying the cheese like plastic does.